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Thai Kitchen Recipes

Coconut Shrimp with Sweet Red Chili Sauce

Now you can make this tasty restaurant specialty at home. Serve as a main dish or appetizer with Sweet Red Chili Sauce for dipping.


Vegetable oil for frying

1 cup (250 mL) tempura batter mix

1 can (400 mL) Thai Kitchen® Coconut Milk

2 teaspoons (10 mL) sugar

1 teaspoon (5 mL)curry powder

4 cups (1 L)flaked coconut, divided

1 1/2 pounds (750 g) large shrimp, peeled and deveined, tails on

1 cup (250 mL) Thai Kitchen® Sweet Red Chili Sauce


POUR oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat on medium heat to 375°F.

STIR batter mix, coconut milk, sugar and curry powder in medium bowl until mixed. (Batter will be slightly lumpy.) Place 1/2 of the coconut on large plate. Dip shrimp, a few at a time, into batter. Shake off excess. Roll in coconut. Carefully add shrimp, several pieces at a time, to hot oil.

FRY 2 to 3 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining shrimp and batter. Add remaining coconut as needed. Serve shrimp with chili sauce.

NUTRITION Information Per Serving: 126 Calories, Fat 6g, Protein 14g, Carbohydrates 4g, Cholesterol 37mg, Sodium 362mg, Fiber 0g

Diet & Allergy Information

Thai cuisine gets its unique flavors as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products.

Download Diet and Allergy Spreadsheet.

* Please refer to our product labels for the most up-to-date nutrition & allergen information.

Thai Cooking and Culture

At Thai Kitchen, our knowledge of Thai cooking and culture enables us to provide the truly authentic Thai dining experience in your home, anytime. And since we’re so easy to find at and on your grocers’ shelves, you’ll never need to search for Thai food online.